Preheat the oven to 350°F (177°C). Lightly grease a 9-inch baking dish (circle or square or any similar size pan that can hold about 2 quarts). Set aside.

Combine strawberries with the flour, sugar, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.

Whisk the flour, brown sugar, cinnamon, and salt together. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling. It seems like a lot of topping, but it will cook down. Top evenly with almonds, if using.

Bake for 40-45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven, place on a wire rack, and cool for 5 minutes before serving. Tastes excellent with a scoop of vanilla ice cream on top.

You can serve this dessert warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.